Recipe Guide:
German Chocolate Dump Cake Recipe – Cozy, No-Fuss Chocolate-Pineapple Comfort
Introduction
The kitchen smelled like warm sugar and toasted coconut the first time I made this German Chocolate Dump Cake; it instantly felt like a hug. This version slips together in minutes, and because it’s so simple, you can focus on the little joy of tasting the bubbly edges. If you love the deeper layers of a classic chocolate dessert, this is a shortcut to that comfort — and for a more traditional take, I sometimes compare notes with a classic German chocolate cake. Either way, you’ll love how the flavors bloom while it bakes.
Why You’ll Love It
- Quick and easy to make, yet it tastes homemade and rich.
- Comforting flavors: sweet pineapple, toasted coconut, and pecans that crunch.
- Made with simple pantry ingredients you probably already have.
- Great for potlucks, weeknight desserts, or cozy Sunday nights — and if you want more pineapple-chocolate ideas, try a German chocolate poke cake for a different twist.
Ingredients You’ll Need
- 1 box yellow cake mix (15.25 oz)
- 1 can (12 oz) German chocolate frosting — use your favorite brand for that true coconut-chocolate flavor
- 1 can (20 oz) crushed pineapple, undrained — the juice keeps the cake tender
- 1 cup chopped pecans — toast them briefly for extra crunch
- 1/2 cup butter, sliced — use unsalted butter so you can control the salt
- 1 cup shredded coconut — sweetened or unsweetened both work
How to Make It
- Preheat the oven to 350°F (175°C). First, you’ll feel that comforting warmth when the oven comes to life.
- Lightly grease a 9×13-inch baking dish. This keeps the edges from sticking, and makes scooping out squares easier.
- Spread the crushed pineapple evenly in the bottom of the prepared baking dish. The syrup should glisten and smell bright and fruity.
- Spoon dollops of German chocolate frosting over the pineapple. Scatter it like little islands of chocolate; they’ll melt down and swirl with the fruit.
- Sprinkle the yellow cake mix evenly over the frosting and pineapple layer. It will look dry, but don’t worry — that’s the magic of a dump cake.
- Distribute the chopped pecans and shredded coconut evenly over the cake mix. The coconut will toast and the nuts will add a warm, nutty scent.
- Arrange the butter slices evenly over the top. These melt slowly and create a tender, golden crust.
- Bake for 45–50 minutes, or until the top is golden brown and the cake is bubbly around the edges. You’ll hear a soft sizzle when it’s done; that’s your cue.
- Allow to cool for at least 15 minutes before serving to let it set. Then cut into squares and watch the steam curl up as you lift the spoon.
If you ever want to make it richer, consider a riff inspired by a white German chocolate cake with cheesecake center — the flavors play nicely together.
Kitchen Tips
- Save time: use pre-chopped pecans and sweetened coconut to skip to the fun part.
- Fix for a soggy top: if the center seems too wet after baking, broil for 1–2 minutes while watching carefully to crisp the top.
- Twist: stir 1/2 cup of strong brewed coffee into the cake mix before sprinkling for a mocha-nutty note.
Serving Ideas
Serve warm scoops with vanilla ice cream, a drizzle of caramel, or a dollop of whipped cream. It’s perfect for family dinner, Sunday brunch, or a cozy night in by the TV. For a playful party spread, pair squares with espresso or a spiced tea, and for dessert plates, add a few toasted pecans and an extra sprinkle of coconut. If you enjoy pairing desserts, I like to serve something light like chocolate coffee cream cupcakes alongside for a coffee-themed dessert table.
Storing & Leftovers
- Refrigerate: Cover and place leftovers in the fridge for up to 4 days; flavors mellow and deepen over time.
- Freeze: Cut into squares and freeze on a sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm individual pieces in the microwave for 20–30 seconds or in a 325°F oven until just warmed to keep the texture tender.
FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors settle.
Q: Can I swap any ingredients?
A: Of course! Use what you have — swap pecans for walnuts or try crushed mandarins instead of pineapple for a citrus twist.
Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is my favorite way to enjoy this German Chocolate Dump Cake.
Q: How do I know it’s perfectly cooked?
A: Look for golden edges and bubbling at the sides; the top should be golden and slightly crisp.
Final Thoughts
This recipe is one of those little comforts I come back to when I want an easy, satisfying dessert that feels like something my grandmother might have made — but faster. The mix of sweet pineapple, toasted coconut, and pecans gives a lovely contrast of textures, and best of all, it’s forgiving. Make it your way, bring it to a table of friends, and enjoy the warm, chocolatey smell filling your home. Try this German Chocolate Dump Cake and keep the recipe handy for the nights you want a quick, cozy dessert.
Conclusion
If you want another easy take on this idea, try this Simple German Chocolate Dump Cake for a slightly different method that leans into the classic flavors. Also, I like reading other home-style versions such as this German Chocolate Dump Cake – Let’s Dish Recipes to spark new tweaks.
German Chocolate Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
- Spread the crushed pineapple evenly in the bottom of the prepared baking dish.
- Spoon dollops of German chocolate frosting over the pineapple.
- Sprinkle the yellow cake mix evenly over the frosting and pineapple layer.
- Distribute the chopped pecans and shredded coconut evenly over the cake mix.
- Arrange the butter slices evenly over the top.
- Bake for 45–50 minutes, or until the top is golden brown and bubbly around the edges.
- Allow to cool for at least 15 minutes before serving.
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